This little book, "Recipes we Grew up With", was sent to me when I renewed some magazine subscriptions. I don't recognize many that I grew up with; maybe you will.

Advertisement

Advertisement

Creamed Sweet Peas

1 T. flour

1/4 C. sugar

2/3 C. milk

2 C. fresh sweet peas OR 1 pkg. (10 oz.) frozen peas, thawed

1/4 tsp. pepper

In a medium saucepan, combine flour, sugar and milk; mix well. Add peas and pepper; bring to a boil. Reduce heat; simmer for 10-12 minutes or until peas are heated through and sauce has thickened. About 4 servings.

Greens w/Hot Bacon Dressing

4 C. torn fresh spinach

4 C. torn iceberg lettuce

3 celery ribs, sliced

1/2 C. chopped red onion

4 bacon strips, diced

1 egg

2/3 C. water

1/3 C. cider vinegar

2 tsp. sugar

2 tsp. cornstarch

1/2 tsp. salt

1/4 tsp. pepper

In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with slotted spoon to paper towels to drain. Discard all but 2 T. drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil, stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately. 6-8 servings.

Every time I hear that dirty word "exercise", I wash my mouth out with chocolate.

If you are going to try cross-country skiing, start with a small country.

I like long walks, especially when they are taken by people who annoy me.

My grandpa started walking five miles a day when he was 60. Now he's 97 years old and we don't know where the heck he is.

Barbecue Beans

1/2 lb. ground beef

1/2 large onion, chopped

1/4 medium green pepper, chopped

2 celery ribs, chopped

1/2 C. packed brown sugar

1/2 C. ketchup

1/2 tsp. ground ginger

Dash ground cloves

2 cans (31 oz. each) pork and beans

In a large skillet, brown beef with onion, green pepper and celery until meat is browned and vegetables are tender. Drain. Stir in brown sugar, ketchup, ginger and cloves. Add beans and mix well. Spoon into a 2 1/2 quart casserole. Bake, uncovered at 350° for 1-1 1/2 hours or until beans are thick as desired. About 8 servings.

Nine-Day Coleslaw (keeps well for up to 9 days)

1 large head cabbage (about 3 lbs.), shredded

1 large onion, chopped

2 C. sugar

DRESSING:

1 C. vinegar

1/2 C. vegetable oil

2 T. sugar

2 tsp. salt

1 tsp. celery seed

In a large bowl, lightly toss cabbage, onion and sugar; refrigerate. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and cool for 1 hour. Pour over cabbage mixture and toss. Chill at least 1 hour before serving. Coleslaw may be stored in the refrigerator for up to 9 days. 16-20 servings.